RHEOLOGY OF SODIUM CASEINATE STABILIZED OIL-IN-WATER EMULSIONS

We report on shear rheological measurements at 30 degrees C of fine oi l-in-water emulsions (volume-surface average diameter < 0.5 mu m) prep ared at pH 6.8 with sodium caseinate as the sole emulsifier (1-6 wt%) and n-tetradecane as the dispersed phase (10, 35, or 45 vol%). Strong sensitivity of rheological behavior to total protein concentration was indicated by both steady-state viscometry and small-deformation oscil latory experiments. The behavior can be classified into three types, d epending on the protein/oil ratio. (1) Emulsions containing insufficie nt protein for (near-) saturation protein surface coverage develop a t ime-dependent increase in low-stress apparent viscosity and associated shear-thinning behavior; this can be attributed to bridging flocculat ion. (2) Emulsions having full protein surface coverage but relatively little excess unadsorbed protein in the continuous phase are stable N ewtonian liquids. (3) Emulsions containing a substantial excess of una dsorbed sodium caseinate exhibit considerable pseudoplasticity which c an be attributed to depletion flocculation. Taken as a whole, the time -dependent rheological properties for this set of emulsions as a funct ion of protein content and oil volume fraction are largely consistent with our previous results on the creaming stability and the particle g el microstructure for these same emulsion systems. In particular, the reversible flocculation of emulsion samples of high protein content is readily explicable in terms of depletion flocculation of droplets by unadsorbed protein existing in the form of approximately spherical cas einate submicelles. (C) 1997 Academic Press.